Greasing The Pan: Lining For Success

Lining and greasing a pan is an important step in the baking process. It ensures that the finished product doesn't stick to the sides of the pan, making it easier to remove the cake once it's baked. The first step is to choose your greasing agent—either butter, shortening, or a flavourless vegetable oil. Then, use a pastry brush to apply a thin layer of the greasing agent to the bottom and sides of the pan. For chocolate cakes, you can dust the pan with cocoa powder instead of flour to avoid leaving a white film on the cake. Next, cut out a square of parchment paper slightly bigger than your pan and place it inside, smoothing out any creases or air bubbles. Finally, add a couple of tablespoons of flour and shake it around the pan until the interior surface is lightly and completely covered. Tap out any excess flour and your pan is ready to be used!

How to cut parchment paper to fit a round pan

Lining a round pan with parchment paper can be tricky, but it's a good idea to prevent your cake from sticking to the pan. Here's a step-by-step guide on how to cut parchment paper to fit a round pan:

Start with a sheet of parchment paper:

The parchment paper should be at least as wide and as long as the diameter of your cake pan, preferably a few inches larger. For example, for an 8-inch cake pan, you can start with a 10-inch square sheet of parchment paper. You don't need to be precise, and it doesn't need to be a perfect square.

Fold the sheet in half:

First, fold the parchment paper in half from bottom to top, resembling a rectangle.

Fold the sheet in half again:

Now, fold the parchment paper in half again, this time from right to left. This will give you a square shape.

Fold a triangle:

Fold the square diagonally, bringing one of the folded corners to meet the opposite side, forming a triangle. You will now have a triangular shape, and the side opposite the tip of the triangle may not be straight, which is fine.

Fold the triangle again:

Fold the triangle in half once more, bringing one folded side to meet the other. You should now have a thinner triangle with a sharper point.

Cut along the radius of your cake pan:

Place the triangle on top of your upside-down cake pan so that the tip of the triangle touches the centre of the pan. Use a pair of scissors to cut along the outer curve of the pan, just inside the edge.

Unfold the parchment paper:

Once you've cut along the edge of the pan, unfold the parchment paper, and you should have a perfect circle that fits nicely inside your pan.

This method can be used for any circular cake pan, regardless of size. It's a precise and cost-effective way to ensure your cake doesn't stick to the bottom of the pan.

Greasing agents: butter, shortening, or oil

Greasing a pan is an important step in the baking process to ensure that the finished product doesn't stick to the sides of the pan. This can be done using a variety of greasing agents, including butter, shortening, or oil.

Butter

Butter is a popular choice for greasing pans as it imparts a rich flavour to the batter and helps the exterior bake to a golden brown. It is also a solid at room temperature, which makes it easy to apply. However, butter is only about 80% fat, with the remaining 20% being water. This water content can cause the batter to stick to the pan, so it is important to be generous when greasing the pan with butter. Additionally, butter burns or browns more easily than other greasing agents, so care must be taken not to overheat it.

Shortening

Shortening is a flavourless option that is 100% fat and has a high smoke point, making it a safe choice for frying. It is also used in baking to create tender results and keep baked goods soft after baking. Shortening is a good choice for greasing pans as it is effective at preventing cakes from sticking. It is also a good option for those who are looking for a dairy-free alternative to butter.

Oil

Oil-based sprays and vegetable oils can be used to grease pans that are not being used for baking. These oils are fine to use on normal stovetop pans and dishes. However, they should not be used on baking pans as they can turn into a hard glaze that is difficult to remove.

Greasing a pan without using your hands

Using a Paper Towel

One way to grease a pan without using your hands is to use a paper towel. Simply dip the paper towel into some melted butter or shortening and wipe it all over the pan, ensuring that you cover the entire surface. This method can be a bit messy, so be sure to have some extra paper towels on hand to wipe up any drips or spills.

Using a Pastry Brush

Another option is to use a pastry brush. Dip the brush into some melted butter or shortening and brush it onto the pan, making sure to get into all the corners and crevices. This method can be a bit more precise than using a paper towel, but it may take a bit longer to ensure that the entire surface of the pan is coated.

Using Cooking Spray

If you don't want to use butter or shortening, you can also use a cooking spray. Hold the spray can about 5 inches (13 cm) away from the pan and spray a thin layer over the entire surface. This method is quick and easy, but it may not be as effective as using butter or shortening in preventing your food from sticking.

Using Parchment Paper

If you don't want to use any grease at all, you can line your pan with parchment paper. Cut a piece of parchment paper to fit the bottom of your pan, and then grease the sides of the pan if necessary. The parchment paper will create a non-stick surface, and your food will slide right off when it's done cooking.

Using Oil

You can also use cooking oil and a basting brush to grease your pan without using your hands. Simply dip the brush into the oil and brush it onto the pan, ensuring that you cover the entire surface. This method can be a bit messy, so be sure to have some paper towels on hand to wipe up any drips.

Flouring a pan: when and why

Flouring a pan is a crucial step in the baking process to ensure that the finished product doesn't stick to the sides of the pan. This is usually done after greasing the pan with butter, shortening, or oil. Greasing the pan creates a non-stick layer, and flouring it provides a second barrier between the pan and the baked good. This extra layer of flour adheres to the outside of the cake, bread, or other baked goods and gives it a kind of "crust" all over.

When to Flour a Pan

Almost all cake recipes and some bread recipes call for the pan to be greased and floured. This step is especially important when baking cakes with a high sugar content, as the sugar can caramelize and stick to the pan during baking, making it difficult to remove the cake in one piece. Additionally, flouring a pan is recommended when using intricate bundt pans, as bundt cakes can be tricky to unmold.

How to Flour a Pan

To flour a pan, start by choosing the appropriate flour or cocoa powder. If your recipe includes flour, use the same type of flour to ensure you don't alter the taste or composition of the batter. For chocolate baked goods, use cocoa powder instead of flour to avoid a white residue on the final product.

Next, sprinkle about one teaspoon of flour or cocoa powder into the greased pan. Tilt the pan and gently tap it with your palm to evenly distribute the flour on the bottom and sides of the pan. If you have another greased pan, you can hold the first pan over the second and tap to collect the excess flour. Otherwise, tap out the excess flour into the trash or sink, being careful to rinse it immediately as wet flour can harden and make cleanup more difficult.

By following these steps, you can effectively flour a pan, ensuring that your baked goods don't stick and come out of the pan with ease.

Lining a loaf tin

Step 1: Gather Your Materials

You will need a loaf tin, greaseproof/parchment paper, and a knob of butter or some spray oil.

Step 2: Cut the Greaseproof Paper

First, grease your tin and then lay it on top of the greaseproof paper. Cut the paper so that it is the same size as the base of the tin but long enough to cover the base and the long sides of the tin. The paper should sit no more than 2cm (3/4 in) higher than the level of the tin.

Step 3: Line the Tin

Lay the cut piece of greaseproof paper inside the tin, covering the base and long sides. Put a couple of dabs of butter on top of the paper to help the next piece stick. Cut another piece of greaseproof paper that will sit in the base again, but this time, make sure it is long enough to cover the short sides of the tin, sitting no more than 2cm higher than the level of the tin. Press it into position.

Step 4: Secure the Paper

Grease the bottom and sides of the tin with butter or margarine, and then lay the paper in the tin, pressing down gently to secure it in place.

Step 5: Enjoy Baking!

Now you're ready to start baking! Enjoy making your loaf cake or bread, safe in the knowledge that it will come out of the tin easily and cleanly.

Frequently asked questions